WSQ Prepare Advanced Cakes

Course Synopsis:

The aim of this module is to enable learners to design, prepare and produce a range of advanced cakes. They will learn to evaluate and improve the quality of the cakes.

Course Objectives:
  • On completion of the course, learners will be able to:
  • Making and decoration of a range of advanced cakes incorporating different fillings and finishing techniques
  • Prepare a range of sponge cake bases, mousse type fillings and glazes to produce a variety of specialised Gateaux and Entremets
  • Incorporate piping and decoration techniques including the use of rolled fondant as a component of the decoration
  • Identify the quality aspects of the ingredients used in sponge cakes, fillings and decoration
  • Identify a range of ingredients used in the making of a variety of sponge cake bases
  • Produce sponge cakes using foaming, all in and chiffon style mixing methods
  • Identify suitable ingredients and quality aspects for the making of mousse type fillings and mirror type glazes
  • Apply a variety of finishing mediums to prepared cake bases sandwiched with, butter cream, mousse type fillings
  • Apply a range of advanced piping techniques that will enhance the finish of specialised Gateaux and Entremets
  • Use a range of suitable mirror glazes to coat and decorate Entremets and Gateaux
  • Apply portion control aspects on a range of cakes suitable for buffet presentation and plating as dessert portion
  • Store base materials along with finished items in suitable containers and conditions that prolonged shelf life and cover food safety guidelines
Products (Practical Component):
  • Joconde sponge
  • Coffee buttercream
  • Chocolate Ganache
  • Opera cake
  • Chocolate sponge
  • Chocolate truffle cake
  • Dark Chocolate mirror glaze
  • Vanilla sponge
  • Hazelnut sable dough
  • Passion fruit mousse cake
  • White chocolate glaze
  • Course Structure
Course Structure
Duration 35 Hours 
Timing:9am – 6pm / 9am – 12pm
Mode of Training: Classroom + Practical (Hands-on)
Schedule: <Create a link to a PDF Schedule for the WSQ modules>
Mode of AssessmentBreakdown Course Components
Practical Assessment Written Assessment Practical Training: 31 Hours Assessment: 4 Hours 
Course Fee (For Courses Starting after 1st Jan 2022)
Singapore CitizensPRForeigner
> 40 Years old21 – 39 Years old
> 40 Years old21 – 39 Years old
WSQ Funding Eligibility
  • Fulfil at least 75% attendance for the training
  • Marked ‘Competent’ for the assessment to be eligible for funding.
WSQ Claims & Funding Requirements

* Skills Future Credit (SFC) Claim Eligible for all WSQ courses 

* UTAP (For NTUC Members) Funding Available 

For more information on the funding requirements, please refer to

  • Statement of Attainment awarded by SSG for WSQ competency unit “Prepare Advanced Cakes”
To Apply
Modes of Payment

Please arrange payment of Application Fees by Cash, Cheque, Inter-Bank Transfer OR Telegraphic Transfer (Wire Transfer):

By Cheque: – Cheque payment should be crossed and made payable to: ACETEK COLLEGE PTE. LTD.

Reference behind the cheque Student’s Full Name
Student’s Passport Number / NRIC
Course Title – Indicate as appropriate

By Telegraphic Transfer:

Bank Address80 Raffles Place, UOB Plaza 1, Singapore 048624
Account Number340-317-112-1 (SGD)
ReferenceStudent’s Full Name
Student’s Passport Number / NRIC
Course Title – Indicate as appropriate

For further assistance on payment related matters, please do not hesitate to contact us at

Tel: (65) 8752 4853 or Email:

By PayNow

PayNow UEN No.200821327E

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